Harissa Chickpea Pasta (Printable)

Vibrant pasta tossed in spicy harissa-tomato sauce with chickpeas and fresh herbs for a hearty meal.

# What You Need:

→ Pasta

01 - 12 oz dried short pasta (penne, rigatoni, or fusilli)
02 - Salt for pasta water

→ Chickpeas & Sauce

03 - 2 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 garlic cloves, minced
06 - 2 tbsp harissa paste (adjust to taste)
07 - 1 tsp ground cumin
08 - 1/2 tsp smoked paprika
09 - 14 oz canned diced tomatoes
10 - 2 (14 oz) cans chickpeas, drained and rinsed
11 - 1/2 cup vegetable broth or water
12 - Salt and freshly ground black pepper, to taste

→ To Finish

13 - Zest and juice of 1 lemon
14 - 2 tbsp chopped fresh parsley or cilantro
15 - Optional: crumbled feta cheese, to serve

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes until soft and translucent.
03 - Stir in garlic, harissa paste, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
04 - Add diced tomatoes, chickpeas, and vegetable broth. Season with salt and pepper. Bring mixture to a simmer.
05 - Cover and cook for 10 to 12 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Add cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water if sauce requires loosening.
07 - Remove from heat. Stir in lemon zest, lemon juice, and chopped herbs. Taste and adjust seasoning as needed.
08 - Serve immediately, garnished with additional herbs and optional crumbled feta cheese.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, perfect for nights when you're hungry and impatient.
  • The spice is layered and warm rather than punishing, building flavor as you eat.
  • Chickpeas make it satisfying and hearty without any meat, and your wallet will thank you.
  • One skillet does almost all the work, which means minimal cleanup after dinner.
02 -
  • Don't skip rinsing the canned chickpeas; the starchy liquid will make your sauce gluey and bitter.
  • Harissa brands vary dramatically in heat and salt content—taste the sauce before the pasta goes in and adjust accordingly.
  • Reserve pasta water before you drain; it's the difference between a sauce that clings and one that slides off.
  • The lemon is not optional, no matter how much acid you think you don't want; it's what prevents the dish from tasting flat and one-note.
03 -
  • Taste the harissa paste straight from the jar before committing to the full amount; some brands are twice as hot as others, and adjusting from there prevents disasters.
  • Toast your spices briefly in the oil before adding garlic; this wakes them up and releases their essential oils, making the whole dish taste more intentional and alive.
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